Pan-Seared Veal Chops with Apple Cognac Sauce

Main Courses

Serves 8

Pan-seared in a combination of peanut and olive oil, these veal chops are rich and flavorful. Tart green apples and fresh thyme are used to bring out the flavors in the veal. The sauce can be prepped 1 day ahead to save time if needed. Serve with onion pudding and a glass of FC Reserve Chardonnay.

Strain sauce through a fine sieve into a clean saucepan, pressing on solids to extract as much liquid as possible. Degrease. If necessary, simmer until reduced to 1-1/4 cup (or 1-1/2 cups). Stir in remaining 4 Tbsp cognac.
(Can be prepared 1 day ahead. Cool, cover and refrigerate. Reheat before continuing.)

Whisk in butter one piece at a time. Add lemon juice. Season with salt. Keep warm in double boiler over gently simmering water.